Pork Shoulder Recipe
Bone-in pork butt coated with mustard and rub, smoked low and slow, then rested and pulled with its flavorful bark.
Servings 10 servings
Ingredients
- 1 bone-in pork butt about 8 lb
- yellow mustard a light coating
- 1/2–3/4 cup Jeff's original rub
Instructions
- Coat the pork butt lightly with yellow mustard. Massage the rub over the entire surface and into the crevices.
- Prepare the smoker for 225°F using oak with apricot, peach or another fruit wood.
- Place the pork directly on the grate. Smoke about 12–14 hours, until the center reaches about 205°F.
- If using an electric, propane or charcoal smoker, added smoke can be stopped once the meat reaches about 140°F, or continued for more flavor.
- Remove from the smoker and rest at least 45 minutes.
- Pull into chunks or shreds with two forks, mixing in the brown bark for flavor. Serve as a main dish or on sandwiches.
Notes
Estimated yield: 10 servings from an approximately 8 lb raw butt, allowing roughly 50% cooked yield and generous portions. Cooking time is a midpoint estimate within the stated 12–14 hours. The source also permits wrapping at 140°F and finishing in the oven for convenience; continue to the same 205°F finish.